AU2014208257B2 - Reduced saturated and total fat content pie crusts - Google Patents

Reduced saturated and total fat content pie crusts Download PDF

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Publication number
AU2014208257B2
AU2014208257B2 AU2014208257A AU2014208257A AU2014208257B2 AU 2014208257 B2 AU2014208257 B2 AU 2014208257B2 AU 2014208257 A AU2014208257 A AU 2014208257A AU 2014208257 A AU2014208257 A AU 2014208257A AU 2014208257 B2 AU2014208257 B2 AU 2014208257B2
Authority
AU
Australia
Prior art keywords
starch
flour
pie
succinic anhydride
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
AU2014208257A
Other languages
English (en)
Other versions
AU2014208257A1 (en
Inventor
Alicia Martin
Tamuj Motwani
Himanshu Shah
Dilek Uzunalioglu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Corn Products Development Inc USA
Original Assignee
Corn Products Development Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Corn Products Development Inc filed Critical Corn Products Development Inc
Publication of AU2014208257A1 publication Critical patent/AU2014208257A1/en
Application granted granted Critical
Publication of AU2014208257B2 publication Critical patent/AU2014208257B2/en
Ceased legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU2014208257A 2013-08-01 2014-07-31 Reduced saturated and total fat content pie crusts Ceased AU2014208257B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US13/956,985 US20150037485A1 (en) 2013-08-01 2013-08-01 Reduced saturated and total fat content pie crusts
US13/956,985 2013-08-01

Publications (2)

Publication Number Publication Date
AU2014208257A1 AU2014208257A1 (en) 2015-02-19
AU2014208257B2 true AU2014208257B2 (en) 2017-07-20

Family

ID=51220453

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2014208257A Ceased AU2014208257B2 (en) 2013-08-01 2014-07-31 Reduced saturated and total fat content pie crusts

Country Status (8)

Country Link
US (1) US20150037485A1 (fr)
EP (1) EP2832225A3 (fr)
JP (1) JP2015029512A (fr)
CN (1) CN104336129A (fr)
AU (1) AU2014208257B2 (fr)
BR (1) BR102014018982A2 (fr)
CA (1) CA2857913A1 (fr)
MX (1) MX2014009382A (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180132499A1 (en) * 2016-11-17 2018-05-17 Bunge Oils, Inc. Floc shortening systems, methods of making, and methods of use

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010091834A1 (fr) * 2009-02-10 2010-08-19 Cargill, Incorporated Compositions de type émulsion

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5766664A (en) * 1992-09-28 1998-06-16 Nestec S.A. Pie crust dough having a reduced fat content and method of making
US5576043A (en) * 1995-06-07 1996-11-19 American Maize-Products Company Shortening substitute
GB0005736D0 (en) * 2000-03-09 2000-05-03 G C Hahn Co Ltd Low fat edible emulsions
GB0013078D0 (en) 2000-05-31 2000-07-19 Cerestar Holding Bv Bakery products containing starch n-alkenyl succinate
FR2826240B1 (fr) * 2001-06-22 2005-02-25 Reginald Allouche Preparation alimentaire riche en proteines et hypocalorique pour produits de type pyzza, et son procede de preparation
US20050008761A1 (en) * 2003-07-11 2005-01-13 Jeanne Paulus Modified starches for use in gluten-free baked products
EP1656027B1 (fr) 2003-08-18 2018-06-13 Cerestar Holding B.V. Produits de boulangerie contenant du n-octenyl succinate d'amidon
US20050112272A1 (en) 2003-09-26 2005-05-26 Chai-Yen Kao Bulking agents for baked goods
US20060025381A1 (en) * 2004-07-29 2006-02-02 National Starch And Chemical Investment Holding Company Use of a chemically modified starch product
US20070110869A1 (en) * 2005-11-15 2007-05-17 General Mills, Inc. Dry mix compositions including corn syrup and methods of preparing baked goods such as cookies and brownies therefrom
ES2339055T3 (es) 2005-12-02 2010-05-14 Cargill, Incorporated Sustituto de grasas bajo en calorias.
PE20100401A1 (es) * 2008-10-10 2010-06-14 Rich Products Corp Metodo para el tratamiento termico de harina y su producto obtenido
US20100310747A1 (en) 2009-06-05 2010-12-09 Brunob Ii B.V. Gluten-Free Bakery Products
WO2012037620A1 (fr) * 2010-09-24 2012-03-29 Cargill, Incorporated Combinaison de substitut de matière grasse pour la substitution partielle ou totale de matière grasse dans des produits alimentaires, et produit alimentaire comprenant celle-ci
US8613971B2 (en) * 2011-03-31 2013-12-24 Corn Products Development, Inc. Use of extruded starch-based complexes for satiety, reduction of food intake, and weight management
AU2012332180B2 (en) * 2011-11-02 2016-11-03 Just, Inc. Plant-based egg substitute and method of manufacture

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010091834A1 (fr) * 2009-02-10 2010-08-19 Cargill, Incorporated Compositions de type émulsion

Also Published As

Publication number Publication date
US20150037485A1 (en) 2015-02-05
AU2014208257A1 (en) 2015-02-19
MX2014009382A (es) 2015-05-27
EP2832225A3 (fr) 2015-06-24
CN104336129A (zh) 2015-02-11
CA2857913A1 (fr) 2015-02-01
EP2832225A2 (fr) 2015-02-04
JP2015029512A (ja) 2015-02-16
BR102014018982A2 (pt) 2016-02-10

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Legal Events

Date Code Title Description
FGA Letters patent sealed or granted (standard patent)
MK14 Patent ceased section 143(a) (annual fees not paid) or expired